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Taro a staple
- Food For Sale
Taro a staple
Taro grows best throughout the humid tropics. It is one of the most important food staples across the Pacific. In fact, taro needs consistent irrigation. It needs plenty of organic matter and a well-drained and rich soil. Hence, cultivators fertilise the crop two to three times during the growing season. Thus far, it needs frost-free and long growing season.
Taro crops takes between 9 to 12 months to mature. There is a slight lift of the tubers and the leaves begin to yellow. The leaves eventually die. Thus far, taro generally does not store for longer than a month. So, it best to store tubers in the soil until needed. Taro has a large, green leaves which are shaped like heart. Some people refer to the leaves as elephant ear. Taro stems are fleshy and grows up to 1.5 metres high.
Wetland and dryland
Taro is suitable for wetland and dryland cultivation. There are various varieties. It grows well in partial shade which makes it an excellent understory plant. Taro flowers are infrequent. It rare to set seeds. The Chinese cultivator is suitable in areas from northern NSW to south-east Queensland too. The ‘bun-long’ cultivator is excellent taro to eat. It has starchy flesh which is creamy and dense with purple flecks. It grows in tropical climate zones. The leaves mostly have purplish centre spot, and the stems turn reddish as the mature.
When selecting taro, look for firm and heavy for its size. The roots must be unblemished and without and soft patches or wrinkling. Both ends of taro root should be firm to the touch. Thus far, when gigging up taro, it should be pinkish or whitish green at the stem end. It will be juicy when cut and smell fresh.
Taro cultivation
There are many varieties of taro. It goes with a number of different names in various countries. Taro is grown in more than 40 countries. In fact, taro is one of the world’s oldest cultivated crops. It is believed it has been domesticated for more than five thousand years in tropical south east Asia. So, it means taro was cultivated before millet or rice.
Despite being one of the oldest crops it is there is confusion between taro, yams and coco-yams. Some people may refer to it as sweet potato too. Thus far, much of the world’s population eat taro in some form. Therefore, there is nothing inherently Asian about taro. However, taro is prominent in Asian and Pacific preparation. It has wide access to African cookery too.
Cooking taro
Steamed or simmered taro is soft and almost custard like. However, it is still firm and dry. The texture is different to most other root vegetables. Its complex flavour makes potatoes in comparison as non-desirable. In fact, it has distinct flavour, slightly fishy and meaty taste. It is unique in the root crops. The smaller varieties of taro have a pleasant sweetness. However, the flavour may not be memorable. Whatever the variety, the root is mostly soft and flaky. The texture is like of roasted Japanese and Korean sweet potato. It is slight less moist.
So, taro is just as versatile as potatoes. Taro is always eaten cooked. In its raw form, taro is poisonous. It is suitable for a wide range of dishes. Both, sweet and savoury dishes. A fair description is that taro is a sibling to potatoes and sweet potatoes.
Taro dishes
Savvy chefs swapped sweet potatoes for taro to create taro shrimp fritters. It gives a little different flavour. The taro is also lower in moisture than sweet potatoes. Thus, the fritters are crispier for longer. So, you may shred taro to make fritters and pancakes too. You may mash or purée taro as a side dish. Deep fried taro chips are delicious on its own or as a side dish. Many people cut taro into chunks to cook in soups and stews. It makes excellent desserts such as ice cream, cheesecake or pies. Taro is sometimes turned into paste which becomes and ingredient in pastries and breads. The best way to enjoy taro is steamed, boiled or roasted in earth ovens.
